Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

Homestead Survival

Gypsy Wagon, pictures and story

Guest Post by Rachel from Inhabitat

http://homesteadsurvival.blogspot.com/2012/09/gypsy-wagon-living.html

Homestead Survival

Fairy house bottles - neat re-purpose for little girls

http://homesteadsurvival.blogspot.com/2012/09/fairy-house-bottles-neat-re-purpose-for.html

Homestead Survival

If you are into fermentation and pickling Sandor Ellix Katz latest book is a must have.

http://homesteadsurvival.blogspot.com/2012/09/if-you-are-into-fermentaion-and.html

Homestead Survival

Amaranth helps with weight-Loss is gluten free and loaded with minerals

http://homesteadsurvival.blogspot.com/2012/09/amaranthhelps-with-weight-loss-is.html

Homestead Survival

Marinara Sauce Recipe

Guest Post by Seta from dish away

http://homesteadsurvival.blogspot.com/2012/09/marinara-sauce-recipe.html

Homestead Survival

Hope's House

Guest Post by Sarah Johnson from A Home School Life

http://homesteadsurvival.blogspot.com/

Homestead Survival

Comfrey Balm Making pictures from Brenda Lee Weeks

If you missed the post there is a link to the recipe at the bottom of this post on the blog page.

http://homesteadsurvival.blogspot.com/2012/09/comfrey-balm-making-pictures-from.html

Homestead Survival

Cardamom Roasted Figs over Vanilla Dairy-Free Ice Cream.

Guest Post by Denise from Edible Harmony

http://homesteadsurvival.blogspot.com/2012/09/cardamom-roasted-figs-over-vanilla.html

Homestead Survival

DEMYSTIFYING SPROUTING – WHY SPROUT?

Eating Healthy Doesn’t Have to Cost A Fortune

Guest Post by Steph from One Minute Healings

http://homesteadsurvival.blogspot.com/2012/09/demystifying-sprouting-why-sprout.html

Homestead Survival

TIP OF THE DAY

Do you have a partial loaf of french bread that has gone stale and hard? Believe it or not this is the absolute best bread to make french toast. When you dip it into the egg mixture it soaks up just enough and when you

brown it in the skillet, it softens right up. Use a bread knife to saw it into 2 to 2 1/2 inch slices. Then just dip and brown the same as always. Here is a 2nd tip on the french toast. Instead of white sugar use brown sugar for an extra rich and even yummier french toast